Baking FAQs
Q.
Can brown sugar be substituted for granulated in recipes?
Q.
Can confectioners sugar be substituted for granulated in recipes?
Q.
Does sugar do anything other than sweeten baked goods?
Q.
What does sugar do in breads?
Product FAQs
Q.
What is sugar?
Q.
What is the shelf life of sugar?
Q.
What is the difference between light brown and dark brown sugar?
Q.
What is Domino® Brownulated® Light Brown Sugar?
Q.
Do you still make Domino® Liquid Brown Sugar?
Q.
What is Domino® Superfine Sugar?
Q.
What is the difference between Domino® 4X and 10X Confectioners Sugar?
Q.
Do you still make Domino® Flavored Confectioners Sugar in Chocolate, Lemon and Strawberry?
Q.
What is the difference between Domino® Dots® Sugar Cubes and Domino® Hostess Crystal Tablets?
Q.
Why is there a slit on the wrappers of your tablets found in restaurants?
Q.
Can you tell me more about Domino® Sugar products?
Q.
What is the difference between the lot code and the UPC Code?
Q.
How do you read the lot code found on all Domino packaging?
Usage FAQs
Q.
How should I store my granulated sugar and powdered sugar?
Q.
How should I store brown sugar?
Q.
Why does brown sugar harden and how can it be softened?
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Baking FAQs
Q.
Can brown sugar be substituted for granulated in recipes?
A. Yes, an equal substitution of brown sugar for granulated sugar can be done. It mostly depends on your personal taste. Using brown sugar will add a molasses flavor to whatever it is you're making.
Q.
Can confectioners sugar be substituted for granulated in recipes?
A. It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.
Q.
Does sugar do anything other than sweeten baked goods?
A. In addition to providing sweetness, sugar adds flavor, bulk, and structure. In cakes without shortening, sugar helps delay egg coagulation and allows a cake to "set" properly. It also retains moisture in baked goods. And when heated above its melting point, it caramelizes and takes on an amber color with a wonderful aroma and flavor.
Sugar reacts chemically with proteins during baking and browns the food surface. Higher sugar content in baked goods results in a darker surface.
Q.
What does sugar do in breads?
A. Sugar acts as a tenderizer during mixing. It absorbs water and slows the development of gluten strands that can make the dough or batter rigid and tough. Use sugar to prevent gluten development and give your breads a tender crumb texture and good volume.
In addition, sugar provides an immediate and ready source of nourishment for the yeast growth. With sugar, leavening hastens and the dough rises at a faster and more consistent rate.
If you want less sugar in your bread, you can remove 1 or 2 tablespoons without changing most recipes. Conversely, you can usually add a tablespoon of sugar to most bread recipes (1 tablespoon to 3 cups of flour) with no problems.
And from an aesthetic point of view, sugar gives baked goods a wonderfully golden brown crust.
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Product FAQs
Q.
What is sugar?
A. Sugar is a carbohydrate that is created naturally in all fruits and vegetables. It is produced during the process of photosynthesis by which plants capture sunlight and convert it into food and energy.
Q.
What is the shelf life of sugar?
A. Sugar, properly stored (tightly closed and in a dry place), has an indefinite shelf life because it does not support microbial growth.
Q.
What is the difference between light brown and dark brown sugar?
A. Domino® Brown Sugar is made in both a light brown sugar and a dark brown sugar that is noticeably darker in color and has a stronger molasses taste. The brown sugar that a consumer chooses to use is usually dependent on personal preference. Recipes will specify which to use when it makes a difference, otherwise feel free to use either light or dark.
Q.
What is Domino® Brownulated® Light Brown Sugar?
A. Domino® Brownulated® Light Brown Sugar is a granulated, free-flowing sugar with a medium molasses flavor. Brownulated® Sugar is pourable and doesn't lump, cake or harden. Brownulated® Sugar is made from brown sugar and cane caramel color and can be used in equivalent cup measurements as regular brown sugar, but due to lack of moisture content it mayl produce a slightly different texture as compared to recipes made with regular brown sugar.
Q.
Do you still make Domino® Liquid Brown Sugar?
A. No. Unfortunately, this product is no longer available.
Q.
What is Domino® Superfine Sugar?
A. Domino® Superfine Sugar is finely pulverized granulated sugar that dissolves completely in cold drinks and is recommended for delicate desserts such as meringues, mousses and soufflés, or for sprinkling on fruit and cereal.
Q.
What is the difference between Domino® 4X and 10X Confectioners Sugar?
A. The "X" designations are derived from the mesh sizes of the screens used to separate powdered sugar into various sizes. Thus, 4X would have a larger particle size, whereas 10X would have a smaller particle size.
Q.
Do you still make Domino® Flavored Confectioners Sugar in Chocolate, Lemon and Strawberry?
A. No. Unfortunately these products are no longer in production.
Q.
What is the difference between Domino® Dots® Sugar Cubes and Domino® Hostess Crystal Tablets?
A. Hostess Tablets are a full teaspoon serving size, while Dots® are approximately a half-teaspoon size.
Q.
Why is there a slit on the wrappers of your tablets found in restaurants?
A. The slits are a by-product of the process used to wrap each individual tablet. Much like wrapping a gift, a device is used to keep the sugar cube in place. Upon release, a slight slit remains in the paper.
Q.
Can you tell me more about Domino® Sugar products?
A. Domino® Granulated Sugar is highly refined white sugar. The 5lb. bag of Domino® Pure Granulated Sugar remains the brand's flagship product. Over the years, the Domino® Granulated Sugar product line has expanded to include a variety of forms and packages such as: Domino® Dots® Sugar Cubes, Hostess Crystal Tablets, Packets, and Superfine, which is a more finely granulated sugar that dissolves almost instantly in beverages and cooking.
Domino® Confectioners Sugar, or powdered sugar, is granulated white sugar that has been crushed into a fine powder and cornstarch is added to prevent caking. It is ideal for icings or as a sprinkle-on dessert topping. Two different grain sizes are available, Domino® 4X and 10X Confectioners Sugars.
Domino® Brown Sugar is a boiled brown sugar that is true brown sugar, with an amber color, soft texture and distinctive flavor. Domino® Golden Light Brown and Old Fashioned Dark Brown are the two most common styles of brown sugar, which mainly vary in strength of flavor. Domino® Brownulated® Light Brown Sugar, another innovative product, is a brown sugar that pours freely out of the carton and never lumps, cakes or hardens.
Q.
What is the difference between the lot code and the UPC Code?
A. The lot code tells us where and when the product was made and packaged. The UPC code identifies the product, package size and the manufacturer.
Q.
How do you read the lot code found on all Domino packaging?
A. The lot code tells us when and where the product was made and packaged.
Example: 48225A
4 - Plant or Facility
8 - Year (2008)
22 - Week of year (this would be week of May 28)
5 - Day of week - (5 would mean Friday)
A - Shift that produced this product
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Usage
Q.
How should I store my granulated sugar and powdered sugar?
A. Granulated sugar will harden when exposed to any type of moisture. Here is an easy way to make hardened granulated sugar soft again -- Preheat oven to lowest temperature, 150-200 degrees. Remove sugar from the package and put in an ovenproof container that will hold the sugar. Place in the warm oven for approximately 15 minutes. Tap sugar with a spoon. If it starts to fall apart, turn oven off and leave sugar in the oven for an hour or two to completely dry out. Always store granulated sugar in an airtight container.
Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it may absorb strong odors if left unsealed. Powdered sugar however cannot adequately be restored if it forms lumps because of the cornstarch used in the sugar.
Q.
How should I store brown sugar?
A. Brown sugar should be stored in a cool, moist area in a covered container. If that’s not possible, store the entire container in a second canister with a tight-fitting lid. You can also empty the sugar into a rustproof container (or a heavy, moisture-proof plastic bag) and keep it tightly closed. Even though the shelf life of brown sugar is indefinite, it’s best to use it within six months of purchase for maximum flavor. Don’t store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it. To use frozen sugar, thaw it for two or three hours. If ice crystals form after long freezer storage, gently stir the sugar as soon as it thaws to prevent pockets of moisture from causing damage.
Q.
Why does brown sugar harden and how can it be softened?
A. Brown sugar becomes hard when moisture in the sugar evaporates. Therefore, the various methods used for softening brown sugar are intended to return moisture to the sugar. We recommend you try the following methods for softening brown sugar that has hardened:
Quick softening method: If you need to use hard brown sugar immediately, remove it from the package into an oven-safe container and heat it at 250-degrees. Watch it carefully. As soon as it’s soft, measure the amount you need right away because it will again harden as it cools. Please use caution. Oven heated sugar is very hot!
Microwave softening method: Place about 1/2 lb. of hardened brown sugar in microwave safe bowl. Cover sugar with two pieces of wet (but not dripping) white paper towels. Tightly cover bowl with plastic wrap. Heat in microwave at HIGH for 1 1/2 - 2 minutes. Divide sugar with fork (sugar will be hot); stir. Again, microwave-softened sugar hardens as it cools so microwave only the amount of sugar you need. Use immediately and use caution as it will be hot. Microwave ovens vary in power; cooking time may need adjustment.
Time-permitting softening method: Place hardened brown sugar in a tight sealing container. Cover sugar with two pieces of dampened – not dripping, wet paper towels placed over a small piece of plastic wrap or foil on top of the sugar. Or you can also use a slice of bread to add the bowl of sugar. Place lid on container and seal tightly. Remove the paper towel or bread after the sugar absorbs the moisture and softens (about two days) and tightly reseal the container. Divide sugar with fork; stir. Sugar should remain soft.
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